I know there’s all kinds of pesto going on out there but this one is really quite classic. I was inspired by the price of arugula vs the price of basil. There is a short time of year when basil is abundant but the rest of the time it can be quite costly. So this recipe takes 1/2 and 1/2 basil and arugula and you may not even know the difference from all basil pesto. I also used pistachios in place of pignoli nuts because they were cheaper. The flavor is delicious and the pesto is a really rich green.
1 bunch basil trimmed, washed and slightly chopped
equal amount arugula, washed, slightly chopped
1 clove garlic
a handful of pistachios
put everything in a blender or food processor with 1/4 cup of olive oil. While it’s blending you can continue to add more oil til it’s a nice consistency.
I like pesto on linguine or spaghetti but you can do what you want. You can’t go too wrong. After cooking the pasta toss it in a touch of olive oil then the pesto. Of course you can spread it on Italian toast slices or use it inside ravioli. It is versatile and stores well in the freezer if you make too much.